Thai Green Curry Fried Rice

A pan of curry fried rice with a wooden spatula beside.

5 from 4 votes

This fragrant green curry fried rice is bold in flavors and incredibly delicious. An easy 30-minute dinner that is perfect for busy weekdays.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: American, Thai

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 308kcal

Author: Meesha

Ingredients

1 medium red onion diced
3 cloves garlic minced
3 Kaffir lime leaves tear into smaller pieces
2 tablespoons green curry paste
½ medium carrot diced
½ red bell pepper diced
3 cups cooked rice preferably refrigerated overnight*
⅓ cup peas frozen or canned
¼ cup coconut milk
1 tablespoon soy sauce or fish sauce/tamari/shoyu (use gluten-free if needed)
½ cup Thai basil leaves packed

Instructions

Heat up ½ tablespoon of oil in a large non-stick pan over medium-high heat. Start by sauteing onion until translucent.
1 medium red onion
Add garlic next and fry for a minute.
3 cloves garlic
Next, stir in kaffir lime leaves and green curry paste. Fry for another minute.
3 Kaffir lime leaves, 2 tablespoons green curry paste
Add carrot and red bell pepper to the pan and cook for 2-3 minutes.
½ medium carrot, ½ red bell pepper
Stir in rice and peas along with coconut milk and soy sauce. Stir-fry for a couple of minutes or until rice is hot.
3 cups cooked rice , ⅓ cup peas, 1 tablespoon soy sauce, ¼ cup coconut milk
Remove from heat, then toss in basil leaves. Stir until the leaves are wilted. Your green curry fried rice is ready to be served.
½ cup Thai basil leaves

Notes

*Rice - Both day-old and freshly cooked rice can be used (see below). I am using Jasmine rice here, but feel free to substitute it for other medium-grain white rice, basmati, or brown rice.

Helpful tips

Freshly cooked rice - You can still make delicious fried rice using freshly cooked rice! The tip is to spread them out on a large plate or tray and allow them to cool completely before using.
Adjust the level of spices - To make this dish less spicy, use a milder curry paste, like the one from Thai Kitchen. Alternatively, reduce the curry paste added to 1-1 ½ tablespoon.
Prep ingredients ahead of time - As we will be frying rice at high heat, everything will move quickly. You will want to ensure all ingredients are prepped and ready.
Using a large pan - I highly recommend using a large non-stick pan for frying rice to ensure even cooking.

Storing - Leftovers can be refrigerated for 3-4 days or frozen for a month. Allow frozen rice to thaw overnight in the fridge before reheating.

Reheating - You can either reheat fried rice in a skillet or microwave. Add a splash of water if the fried rice is too dry.

Nutrition